Tagliarini

Beef and Macaroni Casserole

Preparation info
  • 8

    servings
    • Difficulty

      Medium

Appears in
New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About

Ingredients

  • ¼ cup olive oil
  • cup finely chopped onion
  • 2 garlic cloves<

Method

  1. Heat the oil in a large heavy skillet. Sauté the onion and garlic in it until tender and golden. Add the celery and beef and cook until the meat loses its red color.

  2. Add the mushrooms, stock, tomato paste, tomatoes, salt and pepper. Bring mixture to a boil and simmer for one to one and one-half hours, stirring occasionally. Add more stock if the mix